Stuffed Quails
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Take 1/2 or 1 dozen quails.
- Take the bone out same as in boned turkey.
- Put in mushrooms, truffles, bread crumbs.
- Make this stuffing moist with butter and pepper and salt.
- Be sure to stuff them tightly;
- tie them up, but do not take the feet off.
- Take a piece of larding pork and tie it on each bird's breast so as to keep it in shape.
- Then bake them in a baking pan, flour them and baste them.
- When done make a little sauce of currant jelly, 1 glass of wine, and the gravy from the birds.
- Lay the birds on a piece of buttered toast.
- Garnish the dish with cresses.
Plating
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